Cooking Smoked Rainbow Trout With Chicago Chef Andrew Zimmerman

Chef Andrew Zimmerman of Sepia visited the Cafe 5 kitchen and showed us how to make smoked rainbow trout. Find the recipe below.

Smoked Rainbow Trout Ingredients:

  • Four 10 oz rainbow trout, pin bones and head removed
  • 50 grams salt
  • 1 liter water


Dissolve the salt in the water. Brine the fish for five hours and then allow it to air dry overnight. Cold smoke the fish in your smoker over fruit wood for about 30 minutes with a light volume of smoke.

Braised Sauerkraut Ingredients:

  • 1 kilogram sauerkraut
  • 1 large onion, sliced thinly
  • 1 granny smith apple, grated
  • 50 grams white wine
  • 30 grams apple cider
  • 1 bouquet garnish


Sweat onions with 8 tablespoons of butter until tender and translucent, for about 20 minutes. Add grated apple and sweat for another 5 to 10 minutes. Add kraut, white wine and apple cider. Braise for 30 to 45 minutes. Season with salt and pepper. Cool and vac.

Rye Gnocchi Ingredients:

  • 1 cup water
  • 4 oz butter
  • 1 T salt
  • 3/4 cup rye flour
  • 3/4 cup AP flour
  • 1.5 T dijon
  • 3/4 cup grated Gruyere
  • 2 T caraway seeds, toasted
  • 4 to 6 eggs


Bring water, butter and salt to a boil. Add the flours all at once and cook, stirring constantly until a light crust begins to form on the bottom of the pan. Transfer the dough to a stand mixer and use the paddle attachment on low speed. Add the cheese, Dijon and caraway seeds. Then add the eggs, one at a time, allowing each egg to be fully incorporated before adding the next one. Using a pastry bag with the tip cut to a little bit smaller than the diameter of a dime, pipe the dough into gently boiling salted water, using the tip of a knife to cut 3/4 inch gnocchi. Once the gnocchi have simmered for about one minute, remove them from the water and plunge them into ice water. Then drain and allow to air dry on clean kitchen towels.

Elderflower Mustard Ingredients:

  • 50 grams elderflower syrup
  • 100 grams egg yolks
  • 10 grams mustard powder
  • 10 grams worcestershire sauce
  • 35 grams champagne vinegar
  • 112 grams water
  • 7 grams salt


Combine all into a vita prep and blend until emulsified. In a size appropriate bowl over a double boiler, stir the mustard base for 5 to 7 minutes or until mixture is double in size, the color has lightened and you see ribbons form. Throw a little onto a cold plate to check that the mixture has cooked and stiffened up to your liking. Pass through a chinois or fine tamis. You may have to do this twice if you find lots of scrambly bits in your mustard. Chill, reserve and enjoy.

Carrot Caraway Oil Ingredients:

  • 425 grams carrot juice
  • 110 grams blend oil
  • 5 grams caraway
  • xanthan as needed
  • lemon juice


Reduce carrot juice with caraway to a volume of 1/2 cup. Blend in vitamix and stream in blend oil. Add xanthan, season and strain.

Pickled White Onion Ingredients:

  • 2 cups champagne vinegar
  • 1 cup sugar
  • 3 cinnamon sticks
  • 12 black peppercorns
  • 2 pieces star anise
  • 12 coriander seeds


Combine ingredients and simmer for 20 minutes. Strain and cool. Thinly slice boiler onions on mandolin. Allow onions to stir in brine overnight.

To Finish the Dish:

Saute the trout in a small amount of butter. Warm the braised sauerkraut. Warm the carrot oil. Saute the gnocchi in a small amount of butter until lightly browned. Saute 1/2 cup of very small diced carrots in butter and when tender, add about 1 T of the pickled onions to them. Put 2 to 3 T of the carrot oil on the plate and some sauerkraut next to it. Put the fish on top of the sauerkraut and arrange the gnocchi and carrot-onion mixture next to it.

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